Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

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Recent Review

GREAT RECIPE! I have only had compliments with this dish. At my market you can even buy pre-sliced brussels sprouts. As many reviewers say, half the butter and half the water indicated -- and don't overcook. Simple and delicious!